Soak mung beans for three hours or overnight. If including raisins or prunes soak them as well. Drain the soak water from the beans and combine with raisins and soaking water. In a saucepan, warm the ghee over medium heat and add spices when fragrant add rice and mung beans and sauté for another couple of minutes. Then add 6 cups of water and bring to a boil. Once the kitchari has come to a boil, add the salt, turmeric and reduce heat to medium-low. Cover and cook until everything is tender (approx. 30-45 minutes).

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